Deconstructed Sichuan Mapo Tofu with Cauliflower Rice

Ingredients

• 500 g Soft Tofu
• 250 g Ground Pork
• 2 tbsp Sichuan Peppercorns
• 3 tbsp Doubanjiang (Broad Bean Chili Paste)
• 1 inch Ginger
• 4 cloves Garlic
• 4 cups Cauliflower Rice
• 1 cup Beef Broth
• 0.25 tsp Xanthan Gum

Instructions

1. 1

   Toast Sichuan peppercorns in a dry wok until fragrant, then grind into a fine powder.

2. 2

   Blanch tofu cubes in lightly salted simmering water for 2 minutes; drain carefully.

3. 3

   Fry ground pork in oil until crispy and brown.

4. 4

   Add doubanjiang, minced ginger, and garlic to the pork; fry until oil turns red.

5. 5

   Add beef broth and bring to a simmer. Carefully slide in tofu.

6. 6

   Dust with xanthan gum to thicken the sauce without cornstarch.

7. 7

   Stir in half the peppercorn powder and serve over sautéed cauliflower rice.

8. 8

   Garnish with remaining powder and scallions.